Willem and his class closely inspect some Central American coffees. This inspection will provide the information that they will need to plan the beginning of the roast. Willem explains the differences in density between a bean with a deep center cut and one with a closed center cut. The texture of the surface, the overall color of the batch, the elevation of the coffee trees, all of these things play a role in the planning of the first phase of the roast. Willem also describes the intensity of the sensory milestones during the roast and their connection to the end flavor profile.

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